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Questions tagged [hollandaise]

14 questions
29
votes
4 answers

What's the difference between hollandaise, mayonnaise, and aïoli?

I was following a recipe by Gordon Ramsay, that included a hollandaise. However while making it I couldn't help but think I was making a warm mayonnaise. This brings me to my question: What's the difference between mayonnaise, hollandaise, and…
Sarumanatee
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16
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9 answers

How can I fix a hollandaise sauce after it has split?

I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
lomaxx
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14
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7 answers

Perfect Hollandaise every time using a blender/food processor?

I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise would be too thick; more like a butter spread…
Chicken Pie
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8
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1 answer

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
Chef_Code
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6
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1 answer

Hollandaise or Bernaise?

It's my understanding that once you add any herbs to Hollandaise that it is no longer Hollandaise but Bearnaise? Is this a correct assumption?
haakon.io
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7 answers

Is there any way to store hollandaise sauce?

I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left. Using google I found that I shouldn't put it on the fridge, doesn't freeze well and shouldn't be more than 4 hours without…
Julio
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5
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2 answers

Substituting lime juice for lemon juice in hollandaise/mayonnaise?

If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice have on flavor and texture?
David Anderson
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2 answers

Why different techniques for mayonnaise and hollandaise sauces?

There is very little difference between mayonnaise and hollandaise sauce; each is basically an emulsion of egg yolk and fat, with various emulsifiers and flavours added. The significant difference is that one uses oil that is already liquid at room…
Ray Butterworth
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5
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2 answers

Overly buttery hollandaise?

This is my second attempt at making hollandaise. I did it with a double boiler, and the recipe was 1 egg yolk, 4 tbsp of butter, a little water, lemon juice, salt, cayenne pepper, and black pepper. When I tried it, it was rich--almost repulsively…
David Ehrmann
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4
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1 answer

Can hollandaise be made with frozen lemon juice?

In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, and the only lemon juice I have available is…
hobodave
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How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. Could I rescue this sauce by immediately preparing another batch with no lemon juice…
Air
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First time cooking/eating asparagus, what's the best way to cook it?

So I'm going to bake some salmon fillets today along with potatoes and hollandaise sauce. I always see asparagus being eaten with salmon so I went and bought some. Ive never made it before so I was wondering what the quickest and easiest way is to…
0Darkvoid0
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0 answers

How to keep Hollandaise sauce from "setting" before serving

I have been making Hollandaise sauce using a Gordon Ramsey recipe (https://youtu.be/vyd6PluAH3k); and while it is good and tasty, if I don't make it as the very last thing it seems to "set" or become more like scrambled eggs if I leave it, even for…
Lars Panzerbjrn
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3 answers

Eggs Benedict using Goats milk butter

Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict. This are the ingredients: 225g/8oz butter, cut into pieces 4 tbsp white wine vinegar 1 small shallot or ½…
Tracey Rothery
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